Cuon Hue (Hue Spring Roll)

Servings

Calories

% from Fat

Fat

Sodium

Carbohydrates

Protein

Cholesterol

Vitamin A

Vitamin C

Calcium

Iron

Dietary Fiber

4

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

`INGREDIENTS:`
5 fresh steamed rice flour wrappers	1 large rice paper, sprinkled with water	8 springs water spinach
1/2 cup fresh fragrant leaves (mixture of basil, mint and cilantro)	1 medium sweet potato, peeled, cooked and thinly sliced	1/4 cup steamed rice vermicelli noodles
4 ounces lean pork, boiled and thinly sliced	4 ounces preserved sour shrimp

`1`	Spread steamed rice flour wrappers over softned rice paper (which makes it easier to roll but is discarded). Place water spinach, fragrant leaves, sweet potato and rice noodles in a line along the paper. Roll tightly. Cut into 1-inch segments and display them on a plate, topping each segment with a slice of pork and a shrimp. Serve with shrimp paste dip.